Biofunctionality of Enzymatically Derived Peptides from Codfish (Gadus morhua) Frame: Bulk In Vitro Properties, Quantitative Proteomics, and Bioinformatic Prediction

Characterization of Cod (Gadus morhua) frame composition and its valorization by enzymatic hydrolysis

(2020) Ali Jafarpour et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Identification of emulsifier potato peptides by bioinformatics: application to omega-3 delivery emulsions and release from potato industry side streams

(2020) Pedro J. García-Moreno et al.   Scientific Reports

Prediction of Amphiphilic Cell-Penetrating Peptide Building Blocks from Protein-Derived Amino Acid Sequences for Engineering of Drug Delivery Nanoassemblies

(2020) Guillaume Feger et al.   JOURNAL OF PHYSICAL CHEMISTRY B

Optimization of the Emulsifying Properties of Food Protein Hydrolysates for the Production of Fish Oil-in-Water Emulsions

(2020) Marta Padial-Domínguez et al.   Foods

High-quality MS/MS spectrum prediction for data-dependent and data-independent acquisition data analysis

(2019) Shivani Tiwary et al.   NATURE METHODS

AP3: An Advanced Proteotypic Peptide Predictor for Targeted Proteomics by Incorporating Peptide Digestibility

(2019) Zhiqiang Gao et al.   ANALYTICAL CHEMISTRY

β-sheet elasticity of peptide self-assembly mimic, PSAM, with a grafted sequence characterized by comprehensive analyses of isomorphous crystals

(2019) Hideki Fujiwara et al.   JOURNAL OF MOLECULAR LIQUIDS

Emulsifying peptides from potato protein predicted by bioinformatics: Stabilization of fish oil-in-water emulsions

(2019) Pedro J. García-Moreno et al.   FOOD HYDROCOLLOIDS

Improving emulsion formation, stability and performance using mixed emulsifiers: A review

(2018) David Julian McClements et al.   ADVANCES IN COLLOID AND INTERFACE SCIENCE

Peptides from Fish By-product Protein Hydrolysates and Its Functional Properties: an Overview

(2018) Juan Zamora-Sillero et al.   MARINE BIOTECHNOLOGY

Purification and identification of antioxidative peptides from mackerel (Pneumatophorus japonicus) protein

(2018) Xueqin Wang et al.   RSC Advances

LFAQ: Toward Unbiased Label-Free Absolute Protein Quantification by Predicting Peptide Quantitative Factors

(2018) Cheng Chang et al.   ANALYTICAL CHEMISTRY

Evolution of a highly active and enantiospecific metalloenzyme from short peptides

(2018) Sabine Studer et al.   SCIENCE

Impact of microwave-assisted enzymatic hydrolysis on functional and antioxidant properties of rainbow trout Oncorhynchus mykiss by-products

(2017) Elizabeth Nguyen et al.   FISHERIES SCIENCE

Physical and oxidative stability of fish oil-in-water emulsions fortified with enzymatic hydrolysates from common carp ( Cyprinus carpio ) roe

(2017) Sakhi Ghelichi et al.   FOOD CHEMISTRY

Fish viscera protein hydrolysates: Production, potential applications and functional and bioactive properties

(2017) Oscar Villamil et al.   FOOD CHEMISTRY

Impact of ultrasonic treatment on an emulsion system stabilized with soybean protein isolate and lecithin: Its emulsifying property and emulsion stability

(2017) Xiaonan Sui et al.   FOOD HYDROCOLLOIDS

Interfacial properties of whey protein and whey protein hydrolysates and their influence on O/W emulsion stability

(2017) Anja Schröder et al.   FOOD HYDROCOLLOIDS

Amino acid composition, antioxidant and functional properties of protein hydrolysates from the roe of rainbow trout (Oncorhynchus mykiss )

(2017) Mahsa Rajabzadeh et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effects of degree of hydrolysis (DH) on the functional properties of egg yolk hydrolysate with alcalase

(2017) Zhi-jie Bao et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

Whole genome sequencing data and de novo draft assemblies for 66 teleost species

(2017) Martin Malmstrøm et al.   Scientific Data

Intrinsic property of phenylalanine to trigger protein aggregation and hemolysis has a direct relevance to phenylketonuria

(2017) Bibin G. Anand et al.   Scientific Reports

Functional and antioxidant properties of hydrolysates of sardine (S. pilchardus) and horse mackerel (T. mediterraneus) for the microencapsulation of fish oil by spray-drying

(2016) R. Morales-Medina et al.   FOOD CHEMISTRY

Analysis of Intrinsic Peptide Detectability via Integrated Label-Free and SRM-Based Absolute Quantitative Proteomics

(2016) Andrew F. Jarnuczak et al.   JOURNAL OF PROTEOME RESEARCH

The MaxQuant computational platform for mass spectrometry-based shotgun proteomics

(2016) Stefka Tyanova et al.   Nature Protocols

Functional and bioactive properties of fish protein hydolysates and peptides: A comprehensive review

(2016) N.R.A. Halim et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Antioxidant peptides from marine by-products: Isolation, identification and application in food systems. A review

(2016) Assaad Sila et al.   Journal of Functional Foods

Purification and characterization of three antioxidant peptides from protein hydrolyzate of croceine croaker (Pseudosciaena crocea) muscle

(2015) Chang-Feng Chi et al.   FOOD CHEMISTRY

Isolation and Identification of Dipeptidyl Peptidase IV-Inhibitory Peptides from Trypsin/Chymotrypsin-Treated Goat Milk Casein Hydrolysates by 2D-TLC and LC–MS/MS

(2015) Ying Zhang et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Reactive oxygen species and oxidative stress in osteoclastogenesis, skeletal aging and bone diseases

(2015) Danielle A. Callaway et al.   JOURNAL OF BONE AND MINERAL METABOLISM

Marine Peptides: Bioactivities and Applications

(2015) Randy Cheung et al.   Marine Drugs

Fractionation of Protein Hydrolysates of Fish and Chicken Using Membrane Ultrafiltration: Investigation of Antioxidant Activity

(2014) Graciela Salete Centenaro et al.   APPLIED BIOCHEMISTRY AND BIOTECHNOLOGY

Effect of Cooking on Meat Proteins: Mapping Hydrothermal Protein Modification as a Potential Indicator of Bioavailability

(2014) Santanu Deb-Choudhury et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Improved Normalization of Systematic Biases Affecting Ion Current Measurements in Label-free Proteomics Data

(2014) Paul A. Rudnick et al.   MOLECULAR & CELLULAR PROTEOMICS

Physicochemical properties of peanut protein isolate–glucomannan conjugates prepared by ultrasonic treatment

(2014) Chen Li et al.   ULTRASONICS SONOCHEMISTRY

Insights into metalloenzyme microenvironments: biomimetic metal complexes with a functional second coordination sphere

(2013) Meng Zhao et al.   CHEMICAL SOCIETY REVIEWS

Antioxidant activity of Cod (Gadus morhua) protein hydrolysates: In vitro assays and evaluation in 5% fish oil-in-water emulsion

(2013) K.H. Sabeena Farvin et al.   FOOD CHEMISTRY

Dairy protein hydrolysates: Peptides for health benefits

(2013) Blanca Hernández-Ledesma et al.   INTERNATIONAL DAIRY JOURNAL

Fish protein hydrolysates: Proximate composition, amino acid composition, antioxidant activities and applications: A review

(2012) M. Chalamaiah et al.   FOOD CHEMISTRY

Influence of average molecular weight on antioxidant and functional properties of cartilage collagen hydrolysates from Sphyrna lewini, Dasyatis akjei and Raja porosa

(2012) Zhongrui Li et al.   FOOD RESEARCH INTERNATIONAL

Effect of Degree of Hydrolysis and Protease Type on the Antioxidant Activity of Protein Hydrolysates From Cuttlefish (Sepia officinalis) By-Products

(2012) Naourez Ktari et al.   Journal of Aquatic Food Product Technology

Phenylalanine assembly into toxic fibrils suggests amyloid etiology in phenylketonuria

(2012) Lihi Adler-Abramovich et al.   Nature Chemical Biology

Andromeda: A Peptide Search Engine Integrated into the MaxQuant Environment

(2011) Jürgen Cox et al.   JOURNAL OF PROTEOME RESEARCH

The genome sequence of Atlantic cod reveals a unique immune system

(2011) Bastiaan Star et al.   NATURE

Combinatorial Libraries of Synthetic Peptides as a Model for Shotgun Proteomics

(2010) Brian C. Bohrer et al.   ANALYTICAL CHEMISTRY

Functionalities and antioxidant properties of protein hydrolysates from the muscle of ornate threadfin bream treated with pepsin from skipjack tuna

(2010) Sitthipong Nalinanon et al.   FOOD CHEMISTRY

Functionality and Antioxidant Properties of Tilapia (Oreochromis niloticus) as Influenced by the Degree of Hydrolysis

(2010) Mohamed Beva Kelfala Foh et al.   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Antioxidant activity and functional properties of porcine plasma protein hydrolysate as influenced by the degree of hydrolysis

(2009) Qian Liu et al.   FOOD CHEMISTRY

Prediction of high-responding peptides for targeted protein assays by mass spectrometry

(2009) Vincent A Fusaro et al.   NATURE BIOTECHNOLOGY

Functional, bioactive and antioxidative properties of hydrolysates obtained from cod (Gadus morhua) backbones

(2009) Rasa Šližytė et al.   PROCESS BIOCHEMISTRY

Peptides As Functional Surfactants

(2008) Annette F. Dexter et al.   INDUSTRIAL & ENGINEERING CHEMISTRY RESEARCH

MaxQuant enables high peptide identification rates, individualized p.p.b.-range mass accuracies and proteome-wide protein quantification

(2008) Jürgen Cox et al.   NATURE BIOTECHNOLOGY

The interfacial structure and Young's modulus of peptide films having switchable mechanical properties

(2007) A.P.J Middelberg et al.   Journal of the Royal Society Interface